Cross contamination

New thinking on food hygiene

Scientific research suggests that methods traditionally used to control cross contamination
are not as safe as previously thought. The Food Standards Agency has produced guidance
which is based upon this research. The guidance states that the safest and most
reliable way to prevent cross contamination from raw foods to ready-to-eat food
is by introducing complete physical separation. This would mean having completely
separate equipment, food preparation areas and storage.

This guidance is based upon the text of the latest version of the Food Standards
Agency’s CookSafe manual and has been produced to inform Food Business Operators
(FBOs) of the ways in which they can help to keep their customers free from food
poisoning. It also explains changes to the way in which food hygiene inspections
will be carried out and how the current law will be enforced.